I used
a local organic pumpkin that I roasted, but everything else was per the recipe.
Not exact matches
Its
pumpkin season here in Australia (they keep being on special at my
local organic place), so I thought I'd see what you had with
pumpkin.
omg sooo yummy... i added a tiny bit of unsweetened almond milk and used a teasp of
organic raw
local honey instead of Agave... did have the
pumpkin or hemp seeds so i opted for sunflower.
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh
pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup
organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
There is an
organic pumpkin puree in a BPA - free tetra pack made by Fig Foods Co. that my
local Whole Foods carries.
By the way, the wonderful folks at
Local Harvest have provided this nifty search tool to help you locate farms in your area that offer
organic pumpkins!
I was so excited to receive
pumpkins as part of my
local organic co-op share this week!
For the centerpiece, we picked up an assortment of fall vegetables and flowers in our color scheme of plum, green, white and from our
local market, plus a couple of things we had around the house like pine cones, antlers, plush
pumpkins and birch candlesticks to make the table feel lush, festive, lively and mostly
organic.